Yummy. These do have a tendency to break right out of the oven, so be careful removing them from the cookie sheet and set them on an even surface to cool. Once they cool for several minutes, they seem plenty moist and hold together fine. I made mine a little bigger (larger Pampered Chef cookie scoop size), so I just baked them for about 15 minutes, until just dry on the top and lightly browned on the bottom. I used 1 cup butter & 1/2 cup "no trans fat" Crisco, old fashioned oats and substituted 8 oz chopped dates for 1 cup of chocolate chips. Quite tasty.